Gastrointestinal digestion and cecal fermentation of a mixed gel of lean pork meat and resistant starch in mice

2020 ◽  
Vol 11 (8) ◽  
pp. 6834-6842
Author(s):  
Xi-xi Wang ◽  
Xia Yu ◽  
Yu Wang ◽  
Pei-jun Li ◽  
Bao-cai Xu ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Pork Meat ◽  
Gastrointestinal Digestion ◽  
Lean Meat ◽  
Lean Pork

A mixed gel of lean meat and RS promoted gastrointestinal digestion and cecalfermentation in mice.

Frequency of meat quality classes in fatteners from the mass population

2019 ◽  
Vol 15 (1) ◽  
pp. 31-38
Author(s):  
Halina Sieczkowska ◽  
Agata Nurzyńska ◽  
Krystian Tarczyński ◽  
Andrzej Zybert ◽  
Elżbieta Krzęcio-Nieczyporuk ◽  
...  
Keyword(s):  
Meat Quality ◽  
Summer Season ◽  
Carcass Weight ◽  
Meat Industry ◽  
Pork Meat ◽  
Lean Meat ◽  
Meat Content ◽  
Research Material ◽  
Exudative Meat

The aim of the study was to evaluate the frequencies of meat quality classes in pigs from the mass population. The study was carried out in the spring/summer season on 220 fatteners. The rearing and pre-slaughter handling conditions were the same for all animals. Slaughter and carcass handling were carried out according to the procedures used at the meat plant. The research material was similar in terms of hot carcass weight (85.27 ±3.06 kg) and lean meat content (58.02 ±2.76%). The results have shown that significant issues for the pork meat industry are acid meat (AM, with low suitability for processing) and exudative meat. The percentage of AM meat was as high as 25%, while 68% was exudative meat within the category of meat assessed as RFN (red, firm, normal). For accurate and detailed conclusions, studies must be conducted in fatteners of known origin (genotype).

Usefulness of pork meat quality classes criteria in assessing of its culinary value

2017 ◽  
Vol 13 (3) ◽  
pp. 53-62
Author(s):  
Halina Sieczkowska ◽  
Agata Andrzejczuk ◽  
Andrzej Zybert ◽  
Elżbieta Krzęcio-Nieczyporuk ◽  
Katarzyna Antosik ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Criteria ◽  
Canonical Analysis ◽  
Carcass Weight ◽  
Pork Quality ◽  
Pork Meat ◽  
Lean Meat ◽  
Autumn Season ◽  
Meat Content ◽  
Rearing Conditions

The aim of the study was to determine the usefulness of criteria (pH, R1 and EC) used to determine pork quality classes (RFN, PSE, DFD and AM) in assessing culinary value characteristics of pork. The study was carried out on 320 fatteners from the mass population in the spring-autumn season. Rearing conditions, pre-slaughter handling and carcass handling were the same for all animals. The fatteners were similar in terms of hot carcass weight (87.09 ±4.05 kg) and lean meat content (56.68 ±3.01%). The statistically significant correlations found confirmed that basic pork quality criteria are suitable for assessment of selected parameters of culinary value that are important to the consumer. To obtain more precise conclusions regarding the suitability of basic pork quality criteria (pH1, pH24, pH48, R1, EC2 and EC24) for estimation of characteristics of culinary value, canonical analysis should be used to determine the relationships between two sets of variables: independent (basic criteria of pork quality classes) and dependent (basic culinary values of pork).

Amelioration of Growth Performance, Lipid Accumulation, and Intestinal Health in Mice by a Cooked Mixture of Lean Meat and Resistant Starch

2019 ◽  
Vol 63 (10) ◽  
pp. 1801364 ◽  
Author(s):  
Xi‐xi Wang ◽  
Qiong Pan ◽  
Fei Ma ◽  
Pei‐jun Li ◽  
Bao‐cai Xu ◽  
...  
Keyword(s):  
Growth Performance ◽  
Lipid Accumulation ◽  
Resistant Starch ◽  
Intestinal Health ◽  
Lean Meat

scholarly journals Effect of lean meat proportion on the chemical composition of pork

2009 ◽  
Vol 26 (No. 6) ◽  
pp. 464-469 ◽  
Author(s):  
M. Okrouhlá ◽  
R. Stupka ◽  
J. Čítek ◽  
M. Šprysl ◽  
M. Trnka ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Water Content ◽  
Aspartic Acid ◽  
Statistical Evaluation ◽  
Pork Meat ◽  
The Czech Republic ◽  
Lean Meat ◽  
Longissimus Lumborum ◽  
The Right ◽  
Imf Content

The objective of this work was to verify the effect of the lean meat proportion on the chemical composition of the meaty parts (loin and ham) of pork. A total of 116 finishing hybrid pigs commonly used in the Czech Republic were fattened for this purpose. The pigs were divided according to the lean meat proportion criterion into 3 groups, i.e. more than 60.0%, 55.0–59.9% and 50.0–54.9%. Representative muscle samples were taken from the right halves of these pigs. They were then homogenised and submitted to chemical analysis. The results of the measuring showed that the values of the water content, intramuscular fat (IMF), crude proteins, and ash matter ranged in the loin between 72.50–72.80%, 1.56–1.96%, 23.20–23.40%, and 1.37–1.40%, respectively, and in the ham between of 70.43–71.59%, 3.52–4.26%, 21.67–21.95%, and 1.42–1.56%, respectively. The ascertained values of the water content and crude proteins with regard to the increasing lean meat proportion in the carcasses did not show any developmental tendencies. As for the content of IMF, it was determined that the higher was the lean meat proportion, the lower was the IMF content. Concerned of sensoric quality traits it means that pork meat from supermeaty hybrid pigs shows lower quality. Concerning the content of ash matter, it was observed that the ash content increased with an increasing lean meat proportion. In the carcass part of the <i>musculus longissimus lumborum et thoracis</i> (MLLT), it was demonstrated that the higher was the lean meat proportion, the lower was the content of amino acids – threonine, isoleucine, lysine, aspartic acid, serine, and proline. From point of the production of exceedingly meaty pigs (over 60%), it can be expected a worse nutritional pork meat value. In the carcass portion of the <i>musculus semimembranosus</i> (MS), the contents of valine, isoleucine, phenylalanine, lysine, serine, proline, and glycine increased with an increasing lean meat proportion. Within the framework of statistical evaluation of differences between the groups, the values of IMF ((<I>P</I> ≤ 0.01) in MLLT, water content, IMF, ash matter, threonine, valine, phenylalanine, lysine, aspartic acid, serine, glycine, and alanine in MS were highly significant ((<I>P</I> ≤ 0.05; (<I>P</I> ≤ 0.01 and (<I>P</I> ≤ 0.001).

scholarly journals The influence of CAST/MspI, HinfI, RsaI polymorphism on production traits in pigs

Genetika ◽  
2014 ◽  
Vol 46 (1) ◽  
pp. 149-158
Author(s):  
Eva Kluzakova ◽  
Roman Stupka ◽  
Michal Sprysl ◽  
Jaroslav Citek ◽  
Monika Okrouhla
Keyword(s):  
Gene Polymorphism ◽  
Intramuscular Fat ◽  
Fat Content ◽  
Pork Meat ◽  
Production Traits ◽  
Lean Meat ◽  
Rsai Polymorphism ◽  
Intramuscular Fat Content ◽  
Cast Gene

The aim of this study was to perform the CAST gene polymorphism genotyping and to verify its possible influence on the quantitative and qualitative indicators characterizing carcass value in pigs. The study found a significant effect of the CAST gene on carcass value. In the case of alelle A present in the CAST/HinfI gene there was a higher lean meat share (i.e. lower fat content) and therefore the detected quality of pork meat was lower. The significant differences were found between the homozygotes AA and heterozygotes AB, mainly in the amount of fat content (P?0.05). Concerning the CAST/MspI gene, it was found that genotype CD caused higher lean meat share due to the higher shares of muscles in the main meat parts. However higher lean meat share does lead to lower quality of the meat. Another discovered influence was that of the allele D, which was associated with the intramuscular fat content (IMF) in the neck (P?0.05). Our results also show signifiant influence (P?0.05) of the allele C on the qualitative indicators of pork meat (MS EC50). Concerning the CAST/RsaI polymorphism, the study proved that this polymorphism doesn?t influence any of the monitored qualitative parameters.

Influence of frying fat on mutagenic activity in lean pork meat

1986 ◽  
Vol 171 (2-3) ◽  
pp. 115-121 ◽  
Author(s):  
Lena Nilsson ◽  
Eva Övervik ◽  
Lillemor Fredholm ◽  
Östen Levin ◽  
Carl-Erik Nord ◽  
...  
Keyword(s):  
Mutagenic Activity ◽  
Pork Meat ◽  
Frying Fat ◽  
Lean Pork

Tissue quality in lean pigs

1984 ◽  
Vol 8 ◽  
pp. 97-97
Author(s):  
J. D. Wood ◽  
A. J. Brown ◽  
M. Enser ◽  
R. C. D. Jones
Keyword(s):  
Eating Quality ◽  
Tissue Quality ◽  
Lean Meat ◽  
Fat Reduction ◽  
Intermuscular Fat ◽  
Pig Carcasses ◽  
Lean Pork

Pig carcasses have become progressively leaner over the last 10 years, a necessary trend to satisfy consumer requirements for lean meat. However, this trend has not always been welcomed by the meat trade. For instance, the headline “No to Further Fat Reduction” appeared in the Meat Trades Journal of September 2, 1982. Concern has been expressed over lack of eating quality in very lean pork and certain aspects of lean carcasses as follows:— soft, floppy backfat— carcasses do not set after chilling, making cutting or slicing difficult— separation occurs between backfat layers, between backfat and muscle and between intermuscular fat and muscle.

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